Roasted Fennel and Green Bean Relish

This is an Emeril recipe. Bam.


Ingredients
1 large bulb fennel (about 1 pound), trimmed and thinly sliced
2 cups thinly sliced onions
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound tiny fresh green beans, blanched in boiling water for 1 minute, then shocked in a cold-water bath

Directions
Preheat the oven to 350 degrees F.

Put the fennel and onions in a roasting pan. Add the olive oil, salt, and pepper and toss to coat evenly. Roast until soft and lightly browned, about 1 hour, tossing once or twice. Let cool.

Combine the fennel mixture with the beans and toss to mix. Serve at room temperature.